Girls Night Part III: Warm Spinach & Artichoke Dip

Last but not least, a warm vege packed dip that I served in a wholemeal Vienna loaf. My friend Amanda made this when I was in Sydney so I asked for the recipe coz it was super yummy! I changed it a wee bit coz the original had mayo in it but I substituted it for Greek yogurt instead πŸ™‚ it’s got a fair bit of cheese in it but as long as it doesn’t have any preservatives or additives I’m okay with that – its a dip that would serve about 15 people so for a party or entertaining its fine!

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Warm Cheesy Spinach & Artichoke Dip

Ingredients
400gm can of artichokes in water
250 – 300 gm frozen spinach (thawed)
1/4 cup spring onion (I just used one spring onion), chopped
1 clove garlic
1/2 cup low fat Greek yogurt
1/2 cup light sour cream
2/3 cup grated Parmesan cheese (don’t buy the pre shredded stuff – they add preservatives to it to keep it like that!)
1/2 cup grated mozzarella cheese (again, buy a block and grate it yourself!) – the amount of cheese is up to you depending on how cheesy you like it πŸ™‚
1 wholemeal cob loaf (or Vienna loaf in my case coz they didn’t have wholemeal cob)

Method

  1. Preheat oven to 180 degrees
  2. In a food processor, chop up the artichokes, garlic, spring onion and spinach
  3. Combine the rest of ingredients in a bowl
  4. Place in an oven proof dish (I sprayed mine with olive oil just to be safe) and bake for 20-25 mins until hot and cheese is melted.
  5. Cut a whole in the middle of the bread and rip up the bread into bite size pieces – place the bits around the loaf and put in the oven for the last 5 minutes so make the bread crispy and warm.
  6. Spoon the dip into the middle of the bread and serve immediately!

To make it gluten free, obviously serve it with gluten free bread or in a separate bowl with crackers, carrot sticks and so on!

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Delicious! Here’s a photo of me looking super proud as I serve it up hehe πŸ˜‰

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Now I’m off to enjoy my last day of freedom with 2 of my best friends and goddaughter in Freo! I start my teaching prac on Monday for the whole of term 3! So hopefully ill be posting some more but it will be a pretty full on 8 weeks so see how I go! Wish me luck πŸ™‚

Girls Night Part II: Peanut Butter & Choc Chip Cookies

And dessert number two from Saturday night was Peanut Butter & Choc Chip Cookies – but they’re not your average cookie… To make them gluten free, the dough is actually made from… Wait for it – CHICKPEAS! You’re mind blown right? I didn’t believe they would work and actually taste okay, but better than that they tasted AMAZING! Some of the girls said they were even better than normal cookies… Maybe even the best cookies they’ve ever had! So another winner right here. A really fun thing to do is actually get a person to take a bite first and once they’re saying ‘oh my gosh this is amazing!’ to actually tell them the main ingredient πŸ˜‰

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[Chickpea] Peanut Butter & Choc Chip Cookies
Makes 12 – 15 depending on size

Ingredients
400gm can of chickpeas (no added salt) – you’ll need to just dry them on some paper towel
1/2 cup NATURAL peanut butter (100% peanuts)
1 tsp vanilla essence
1/4 cup honey
Drizzle of olive oil (I used extra virgin and maybe only used a teaspoon or so)
1 tsp baking powder
Pinch of salt
1/3 cup dark chocolate chips (you can use more if you wish but I didn’t use so much because the only chocolate chips I could find weren’t more than 70% which means more sugar the lower the percent!)

Method

  1. Preheat oven to 180 degrees and line a baking tray with baking paper (I sprayed it lightly with olive oil too)
  2. Make sure chick peas are dried off and purΓ©e in a food processor until the ‘dough’ is completely smooth
  3. Add all the remaining ingredients (except the chocolate chips) and purΓ©e some more
  4. Pour into a bowl and mix in the Choc chips
  5. Spoon out the dough onto the parchment – dont even try to flatten them or make them into perfect cookie shapes – it’s pretty sticky and you’ll just end up getting frustrated πŸ˜‰ who needs perfect circles anyway? That’s boring πŸ˜›
  6. Bake for about 13 – 15 mins.
  7. Leave them to sit for 5 minutes or so as they harden up a bit once they cool – otherwise they’re pretty mushy and you can’t pick them up πŸ™‚

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Another healthy hit! So good for kids (what kids don’t love making and eating cookies?) but a group of 20 something girls loved them too πŸ˜‰

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